Preheat your oven to 350°F (175°C). Grease a baking dish with tahini, ensuring an even coat to prevent sticking.

In a large bowl, combine the semolina, sugar, yogurt, melted butter, baking soda, and salt. Mix until the ingredients are well combined and the batter is smooth.

Pour the batter into the greased baking dish, spreading it evenly. Allow the mixture to rest for 10 minutes, which helps the semolina absorb the liquid.

Score the batter into diamond or square shapes, then press an almond into the centre of each piece.

Bake the cake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the centre comes out clean.

While the cake is baking, prepare the syrup. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Stir in the rose water if using, and set aside.

Remove the cake from the oven and immediately pour the syrup evenly over the hot cake, allowing it to soak in fully.

Let the cake cool to room temperature before cutting along the scored lines. Serve as a dessert or sweet snack, enjoying the balance of the rich, moist cake with the aromatic syrup